Homemade Smoked Meatballs

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar and additives.

Prepare 1 cup of panko bread crumbs and add 1/3 cup of milk to absorb.

In a bowl, combine 1 pound of ground beef and 1 pound of ground pork.

Add 2 eggs, 2 tablespoons of Worcestershire sauce, 1 teaspoon of sea salt, 1 teaspoon of chili flakes, and 1 teaspoon of coarsely ground black pepper to the meat mixture.

Add 1.5 cups of freshly grated parmesan reggiano, 1/2 diced onion, 4 minced garlic cloves, and 1 teaspoon of dried oregano to the mixture.

Mix until just combined, being careful not to overwork the meat.

Form the mixture into meatballs slightly larger than a golf ball.

Preheat the Bradley vertical smoker to 320°F.

Place the meatballs in a cast iron skillet and add your favorite tomato sauce and chunks of parmesan cheese.

Smoke the meatballs until they reach an internal temperature of 160°F, approximately 1 hour and 20 minutes.

Serve with fresh parmesan cheese and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens